Start with the sweet
A gummy, a hard-boiled sweet, a chocolate and a chewing gum create different formulation questions. Tell us the product format, recipe context and the experience you want.
FLAVOURS / CONFECTIONERY FLAVOUR BRIEFS
Sweet ideas.
Serious character.
A sweet is a small product with a lot to say. Bright fruit, rounded sweetness, a sharp finish or a more grown-up twist: the character has to work with the texture and the process.
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A BETTER BRIEF STARTS HERE
Get the details
working together.
Balance the whole bite
Sweetness, acidity, texture and flavour intensity work together. Describe the opening, the main character and the finish. Share a reference and explain exactly what you like about it.
Bring process and market together
Heat, holding time, ingredients, storage and the target market belong in the brief. Confirm the relevant declarations and restrictions for the actual formulation, then evaluate in the final product.
Good direction.
Specific application.
Use creative collections to describe the sensory destination. Use the project brief to explain the product, process and market it has to work in.
Explore a creative directionA LITTLE CLARITY
Good questions.
Straight answers.
Can a beverage flavour be used in sweets?
Do not assume that a flavour will transfer between applications. Composition, processing, use conditions and intended-market requirements need checking for the specific product.
Can we explore reduced-sugar confectionery?
Include the sweetening system, recipe constraints and sensory goal in the brief. The scope, technical fit and evaluation plan are agreed against the project rather than promised by a profile name.
GOOD CHEMISTRY STARTS WITH A CONVERSATION
Let’s talk
confectionery flavour briefs.
Share the application and sensory target. We’ll start by scoping the right conversation.
Start a projectTalk samples